I love cauliflower. I love curry. I’ve made a delightful red lentil soup before and curried lentils with cauliflower, but never yellow lentil curry with cauliflower. This one takes the prize! It’s the mango chutney for the win at the end! Recipe adapted from Pinch of Yum.
- 1 onion, finely chopped
- 8 cloves garlic, minced
- 1-2 tablespoons fresh grated ginger
- 2 tablespoons oil
- ¼ cup red curry paste
- ½ teaspoon turmeric
- ½ teaspoon curry powder
- 3 cups vegetable broth + 3 cups water
- 2 cups dry yellow lentils
- 1 head cauliflower, chopped into bite sized pieces
- 1 ripe banana, mashed
- mango chutney
- salt to taste
Prep your ingredients to make life easier:
Saute the onion, garlic, and ginger with the oil until soft.
Add the curry paste, turmeric, and curry powder and cook for another 1 minute, until fragrant.
Then, add the broth and water and whisk until incorporated. Bring to a boil.
Add the lentils and simmer for 20-40 minutes. Stir occasionally.
When the lentils are almost done, add the cauliflower and mashed banana. Stir to incorporate the banana. There should be enough liquid left in the pan to boil/steam the cauliflower. If there isn’t enough water left in the pan, add about 1/4 cup. Cover and simmer for 5-10 minutes or until cauliflower is tender-crisp. The banana adds a nice creaminess to the dish.
Stir to combine and season with salt. When serving(on top of rice or not), top with a tablespoon of mango chutney and a nice amount of cilantro.
The chutney and cilantro really add a nice dimension of flavor to the dish. And I nearly licked my bowl clean. I couldn’t wait to eat this for leftovers all week!
This was one jam-packed weekend full of pure goodness.
After work on Friday, I headed straight to Maifest(my favorite summer fest) where Brian and I were able to meet up with several friends from different circles. It was one big fun time filled with German food and beer.
I spent some time at the garden on Saturday. We are continuing to get strawberries and kale. Everything else is growing nicely with all the recent rain. This picture makes it look like my garden is full of weeds, but those are just onions growing in the spaces between the other plants. I really tried to maximize my space this year.
I made a big pitcher of iced tea to sip on all of Saturday afternoon and evening. Brian and worked hard on finishing up some details for the wedding and getting the Save the Dates ready to send out.
Our hard work was rewarded with some teriyaki chicken with pineapple and cilantro rice(so good!) and a batch of flourless almond butter cookies. They looked a little wonky when I took them out of the oven, but they still tasted pretty good.
Sunday was another fun-filled day. My friend, Katie had a trunk show at her condo showing off some of her crafting talents. She makes adorable hand-made cards and invitations at a great price. Check out some of her great designs:
Are you dying to get your hands on some of these? Thowing a party and need top-notch invites? Check out more designs on her Pinterest page: Katie*did Cards. Or email her at firstname.lastname@example.org
Afterwards a few of us fun-loving girls headed over to Falafill to get our fill(so delicious):
With a full belly and good night’s sleep, the Save the Dates went out in the mail this morning! Yay!
It’s not even 10am and I have been on a roll today. My two real goals of the day are to make Momofuku’s compost cookies and to grill out dinner tonight. Neither have happened.
I have been busy in the kitchen, though. I made Minimalist Baker’s 5 minute espresso brownies earlier this week for me. Brian asked to try one and didn’t like it(I love them). But he ever so casually mentioned that he likes when I make black bean brownies. Well, what did Minimalist Baker have up? A new recipe for black bean brownies. And they are good! So fudgy. Or is it fudgey?
In yesterday’s mail my copy of More peas, please arrived. I immediately earmarked several recipes that I wanted to make. Since I still have a load if mangos to use from last weeks sale, I converted the peach cornmeal muffins to mango cornmeal donuts. They’re ok, but nothing to write home about. I feel like my cornmeal may have been too coarse of a ground. Oh well. On to the next recipe.
I also sliced and got some veg marinating to throw on the grill tonight. A big dinner of zucchini, eggplant and portabella will be exactly what I need after some baked good sampling this morning. Along with a nice run once the weather warms up this afternoon.